{"id":7812,"slug":"soda-cream","title":"SODA CREAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of granulated sugar","one and one-half ounces of tartaric acid","one quart of hot water","whites of three eggs","bicarbonate of soda","flavoring (optional)"],"ingredients_norm":["granulated sugar","and half ounces of tartaric acid","hot water","egg white","baking soda","flavoring"],"steps":["Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water.","When cold add the well-beaten whites of three eggs, stirring well.","Bottle for use.","Put two large spoonfuls of this syrup in a glass of ice-water, and stir in it one-fourth of a teaspoon of bicarbonate of soda.","Any flavor can be put in this syrup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w95:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"203a6d92a9713c120c296a7f95491342369ebcaf7777693d6510e0c07bacebe9","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/soda-cream"}